Here’s What Those Buttons on Your Instant Pot Actually Mean

Your dreams have officially come true! You finally got that Instant Pot and it’s time to start whipping up a few delicious meals. But…how, exactly, do you work this thing?

People rave about how easy and quick it is to use, but looking at all the Instant Pot buttons, it seems that only a genius could actually figure out what all of them mean. Which button do I choose for what? What’s the difference between the “Normal” “More” and “Less” settings? And should I cook on Low Pressure or High Pressure?

These questions instantly come to mind, but don’t sweat, we got you covered. Here’s a full guide to all of your Instant Pot’s buttons. So make sure to bookmark this for later!

Manual

Don’t want to bother with any of the automatic settings? The manual button keeps it simple by allowing you to punch in your desire pressure cooking time. The maximum time to pressure cook is 240 minutes.

+/- Buttons

These buttons simply increase or decrease the cooking time.

Pressure

This button changes your cooking time by switching from low to high-level pressure-cooking.

Adjust

Not sure how to change your settings from “Normal” to “Less” to “More”? This is the button that does it! If you plan on cooking something at a higher temperature, click on this button to switch the setting to “More.”

Sauté

This button helps to sauté, brown or simmer anything in the pot—and with the lid open. It has three different temperature ranges. “Normal” is 320 to 349 degrees Fahrenheit, perfect for regular sautéing or browning. “More” is 347 to 410 degrees, great for stir-frying or browning something even more. “Less” is great for simmering or thickening a sauce, typically at 275 to 302 degrees.

Slow Cook

No need to have a slow cooker when the Instant Pot also has the same slow cooking function. Typically a slow cooker temperature range is 190 degrees (for the low setting) to 300 degrees (to the high setting), depending on the type of slow cooker. The Slow Cook button has three different temperatures to work with: “Normal” which is 190 to 200 degrees, “less” which is 180 to 190, and “more” which is 200 to 210. Use the button when you want to slow-cook something on a low setting.

Rice

It’s a slow cooker and rice cooker all in one! You can cook white rice in a simple 4 to 8 minutes in this thing. However, you may want to take just a bit more time to ensure the rice is fully cooked. Some recommend around 10 to 12 minutes of total cooking time.

Yogurt

Yes, that’s right, you can make yogurt in your Instant Pot. But it’s not as easy as dumping milk in and hitting this button. There are a few steps to follow before you even hit the pot. Don’t worry—we’ll show you how to make yogurt in an Instant Pot.

Bean/Chili

Cooking dry beans has never been this easy before. On the “Normal” setting beans will take around 30 minutes to cook; 40 minutes on the “More” setting and 25 minutes on the “Less.” Don’t have time to slow-cook a chili? This feature can prepare a delicious chili in just 25 minutes. Some of the best instant pot recipes use this function.

Soup

Ever make a soup that tends to heavily boil and spill all over your kitchen? Well, the Instant Pot can save you from the mess! It heats up to 230 degrees and will cook your soup between 20 to 50 minutes (depending on which pressure you choose).

Multigrain

Use this button for cooking brown or wild rice. It starts with a 50-minute soak at 140 degrees, than ramps up to 248 degrees for about 9 minutes.

Meat/Stew

Love when your meat falls right off the bone? This feature will absolutely make that possible. You can cook meat on “Normal” for 35 minutes (230 degrees), “More” for 45 minutes, or “Less” for 20 minutes.

Porridge

This will make rice pudding or grains other than rice. To make rice porridge, it will default cook on High Pressure for 20 minutes (230 degrees). You can adjust “More” for 30 minutes or “Less” for 15.

Poultry

This can make your favorite chicken recipes in a simple 15 minutes! You can adjust for “More” for 30 minutes, or “Less” for 5. This is actually great for when you need a quick batch of shredded chicken for a recipe.

Steam

Have steamed vegetables ever been this easy before? Probably not! Reheat or steam your food with this simple feature. Make sure to add a steam rack so your food doesn’t stick and burn at the bottom!

Timer

So this seems pretty self-explanatory, but there’s a small part of the timer button that you may not be aware of. Trying to make sure all of the food for dinner is done at the same time? This timer button actually works as a delay button as well, letting you set how much time you want your item to take to cook so it will be done at your preferred time.

One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. —James Schend, Deputy Editor, Taste of Home

I was getting tired of mashed potatoes and baked spuds, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa

There’s nothing better and more satisfying than making your own chicken broth. You
can control the amount of seasoning and salt, so you can customize it for whatever recipes you’re using it in.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

Beans and rice make the perfect meal because they're well-balanced, an excellent source of protein, and easy to prepare. Sausage adds full flavor to the recipe, and traditional pork sausage lovers won't even notice the switch to chicken sausage. —Robin Haas, Cranston, Rhode Island

Melt-in-your-mouth delicious! For this steak and cheese recipe, I like to saute extra onions and green pepper just until they are al dente to add to the top of the meat before melting the cheese. —Kimberly Wallace, Dennison, Ohio

Traditional stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we even like cold as a sandwich with Mexican-blend or cheddar cheese, mayo and salsa.” — Traci K Wynne, Denver, Pennsylvania

I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. —Joanne Wright, Niles, MI

Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. —Amy Chase, Vanderhoof, British Columbia

Barbecued chicken gets a makeover in this recipe. The combination of ingredients makes for a mellow, not-too-sweet flavor that's more grown-up than the original and super over rice, pasta or potatoes. —Sharon Fritz, Morristown, Tennessee

Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly pleased with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine

This tender chicken with a light lime flavor is a natural as a filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. —Christine Hair, Odessa, Florida

I love the addition of peanuts to savory recipes. Intensify the flavor by sprinkling with minced fresh cilantro and chopped peanuts for that restaurant-quality look and taste. —Stephanie Anderson, South Gardiner, Maine

These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. Here's one of the best Instant Pot recipes for a quick and easy dinner. —Amy Lents, Grand Forks, North Dakota

No matter when I eat it, this tangy chicken dish always reminds me of summer meals with friends and family. The recipe produces a lot of lovely sauce; serve it as is or spoon it over some lightly herbed couscous. —Deborah Posey, Virginia Beach, Virginia

I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.—Crystal Jo Bruns, Iliff, Colorado

My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. —Aggie Arnold-Norman, Liberty, Pennsylvania

I've made quite a few tacos in my day, but you can't beat the tender filling made in a pressure cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! —Amber Massey, Argyle, Texas

Savory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth—and it would also make a great filling for tacos or burritos. —Piper Spiwak, Vienna, Virginia

It never occurred to me that I could bake a cobbler in my pressure cooker until I saw some recipes and decided to try my favorite fruity dessert recipe. It took a bit of experimenting, but the tasty results were "berry" well worth it. -Martha Creveling, Orlando, Florida

Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas

Spoil yourself or the people you love with these delightful portable custards—a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. —Megumi Garcia, Madison, Wisconsin

I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.—Ann Piscitelli, Nokomis, Florida

This delicious dish gives you a way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer sauce. For a browner turkey, just broil it for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama

You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. —Esther Chesney , Carthage, Missouri

This recipe means a delectable dinner is ready shortly after I walk in the door from work. The meatless pressure-cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TX

When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee

I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. —Lacie Griffin, Austin, Texas

Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.—Amanda Hoop, Seaman, Ohio

This warm breakfast cereal made in the pressure cooker is a great way to add some veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, Colorado

Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight
Reno, Nevada

This recipe hits all the flavor points and makes a fantastic Thanksgiving or Christmas side. Plus, you've got to love a dish that requires minimal effort and doesn't take up oven space. You can always omit the bacon if you need a vegetarian option. —Lauren Knoelke, Milwaukee, Wisconsin

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, Wisconsin

I love the start of fall because that means it's football season! Meatballs are filling and hearty and great for a tailgate. I served this for the first time at my favorite team's home opener. My best friend, who hates meatballs, couldn't get enough of them! I created a meatball convert! Woo-hoo! If you are serving children and prefer not to add the wine, substitute beef broth instead.—Lisa de Perio, Dallas, Texas

I live in Traverse City, which calls itself the cherry capital of the world. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This pressure-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan

When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts

I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, Oklahoma

My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia

Here's a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

The pressure cooker is the perfect cooking vessel for the classic dessert creme brulee. The crunchy brown sugar topping in this recipe is wonderful, and the custard is smooth and creamy.—Taste of Home Test Kitchen

After my dad and I had dinner at the legendary Rendezvous restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, Wisconsin

These assorted pressure-cooker grains are perfect together. A hearty breakfast is ready fast in the morning, making this healthy recipe a favorite in my home. —Sherisse Dawe, Black Diamond, Alberta, Canada

Chocolate with chicken? If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana

Chicken Bog is a South Carolina tradition with lots of variations—think herbs, spices and fresh veggies—but the standard ingredients remain sausage, chicken and rice. This pressure-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah